Cuisine:

• American
• Contemporary
• Regional
• Diner
• Fine Dining
• Others

Hen Of The Wood Description:
Tucked beside a tumbling mountain brook, this refurbished nineteenth-century grist mill exudes rustic elegance. Much of the dining room seems hewn from the earth, with hardwood floors and fieldstone walls that celebrate country living. Indeed, chef Eric Warnstedt subscribes to Vermont's locavore mantra, presenting dishes sourced from locally farmed meats and produce. Turophiles will swoon over his comprehensive cheese menu. Waitstaff might seem too young to pour, but they know the Hen's sizable cellar, acting as on-the-spot sommeliers. Choose a bottle and sample chunks of Jasper Hill Farm's divine Bayley Hazen Blue. Or warm up with the roasted pumpkin soup, a creamy autumn appetizer with sweet bits of maple and braised bacon. Just don't miss Warnstedt's unadorned bowls of pan-seared gnocchi. Each tiny forkful is a rich marriage of sheep's milk, red pepper and pine nuts. For dessert, order one of pastry chef Laura Nedich's decadent dessert torts; topped with fresh blueberries, the shortbread and lavender custard satisfy like a tangy cheesecake. This is a true taste of Vermont.


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